Preheat the oven to 180°C or turn on the grill to maximum power.

Wash the peppers and cut them in half.

Remove the stalk, seeds and white ribs from the inside.

Place the peppers on a baking tray (possibly covered with baking paper), domed side up.

Place the baking tray in the upper part of the oven and cook for 15-20 minutes until the skin of the peppers begins to blacken and blister.

Remove the blackened peppers as you go. Then put them in a closed container for about 20 minutes (tupperware, a bowl with a lid or a plate) to create condensation which will make peeling the peppers easier.

Then remove the skin from the peppers.

Cut them into strips about 1cm wide, and cut the strips into 2 or 3 lengthways.

Coarsely chop the garlic.

Rinse and dice the tomato (optional).

Heat a little olive oil in a frying pan and fry the garlic for 3 minutes over a medium heat.

Add the pepper strips and diced tomatoes and fry for a about ten minutes, stirring regularly.

Add the rosemary, thyme, salt and pepper. If you use smoked paprika, add a tiny pinch of it. Leave to fry for a further 2 minutes and then put the mixture aside.

Pour the mixture into a blender and blend it. Taste and adjust the seasoning if necessary.

Your poivronnade is ready!